Havarti-Stuffed Chicken With Tomato Salad

havarti-stuffed-chicken
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 418 calories
    • Calories 218 calories from fat
    • Fat 24 g
    • Sat Fat 10 g
    • Cholesterol 119 mg
    • Sodium 837 mg
    • Protein 40 g
    • Carbohydrate 5 g
    • Sugar 3 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 231 mg

Ingredients

  1. Check 4 6-ounce boneless, skinless chicken breasts
  2. Check 4ounces dill Havarti cheese, cut into small pieces
  3. Check kosher salt and black pepper
  4. Check 3tablespoons olive oil
  5. Check 1pound heirloom tomatoes, sliced
  6. Check 4 pepperoncini peppers, thinly sliced

Directions

  1. Cut a 2-inch pocket in the thickest part of each chicken breast.
  2. Dividing evenly, stuff the pockets with the cheese and season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.
  4. Meanwhile, arrange the tomatoes and peppers on a plate. Drizzle with the remaining oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the chicken.